Lamb chops seared with smoked paprika, herbs, and garlic for a classic, bold Mediterranean flavor.
# Components:
→ Lamb
01 - 8 lamb rib chops, about 1 inch thick, approximately 600g total weight
→ Marinade and Rub
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon cayenne pepper, optional
10 - 2 cloves garlic, finely minced
11 - Zest of 1 lemon
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped
# Directions:
01 - Pat the lamb chops thoroughly dry with paper towels and arrange them in a shallow dish or a resealable bag.
02 - In a small mixing bowl, combine the olive oil, smoked paprika, ground cumin, dried oregano, garlic powder, black pepper, kosher salt, optional cayenne pepper, minced garlic, and lemon zest. Stir to form a thick paste.
03 - Generously massage the prepared rub evenly over all sides of each lamb chop. Cover the dish or seal the bag. Refrigerate for a minimum of 30 minutes, or up to 4 hours, to allow flavors to deepen.
04 - Remove the marinated lamb chops from the refrigerator approximately 10 minutes prior to cooking to allow them to come closer to room temperature, ensuring more even searing.
05 - Preheat your chosen cooking apparatus – a grill, grill pan, or a heavy-bottomed skillet – over medium-high heat until adequately hot.
06 - Carefully place the lamb chops onto the hot cooking surface. Sear for approximately 3 to 4 minutes per side, or until they reach your desired level of doneness (e.g., medium-rare).
07 - Transfer the seared lamb chops to a clean plate. Tent them loosely with aluminum foil and allow them to rest undisturbed for 5 minutes. This resting period is crucial for retaining juices and tenderness.
08 - Arrange the rested lamb chops on serving plates. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side.
